[I love food. I knew when I started writing for CollegeCandy, I would inevitably write about yummy, delicious food. So when I heard CC was on the lookout for a new cooking columnist, I was all "ME ME ME!" I'll be bringing you latest and greatest college-friendly recipes every Sunday. Now let's nom nom.]

Eating food is an important part of everyone’s life. But for college students, it can really be a challenge considering we are working with some serious restrictions: time, money, and materials. This week, I’m going to introduce you to one of my staples of college life: canned white beans. I first discovered them about two years ago when I was looking for an easy way to get more protein in my diet. Since then, I have found a million and one ways to use them. Really, you can add these guys to anything. My favorites? Leftover spaghetti and salads. Mmm.

White beans are high in calcium and iron, as well as a great source of protein. They are also super cheap (score!); a can of white beans costs about 85 cents.

The recipe I’ve decided to feature is one that you can really change to include whatever you like. It provides a great stand in when you are craving bean dip… or if you just feel like dipping a salty, delicious tortilla chip in something. It is also super easy to mix up in a dorm room.

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I scanned the menu of the dimly lit Thai restaurant where we had chosen to have lunch. It was really breakfast, being our first meal of the day. It was still only 11:30 in the morning.

My tongue ruminated on memories of peanut sauce and bean sprouts, quickly tasting each dish with which it was presented and re-shelving the phantom platter for a later craving. When my eyes came to rest on the Spicy Green Curry, I knew my mouth had found what it wanted.

Something in me was telling me that this was the dish I should order, despite the warning label under the menu description advertising this as a “very spicy dish.” Or maybe precisely because of that label.

As I barreled my way through that burning sensation that was my breakfast, I wondered why on Earth I was doing this to myself. There was so much spice that I could barely taste anything else. There were hints of coconut milk here, and eggplant there, but mostly my mouth was a wasteland of curry on fire.

That got me thinking about my whole relationship with spicy food. I can’t say that I really like how it tastes. So why do I love eating it? Read More »

There’s a known hierarchy of important items on Super Bowl Sunday, and it goes something like this:

1. The FOOD!

Chips and dip are a huge crowd-pleaser, but why run out to the store and load up when you can just make your own? Here’s a pair of simple recipes that’s sure to be the hit of your party.

First, put together your guacamole. Slice an avocado lengthwise, remove the pit and skin, then smash the flesh with a fork in a small bowl (sounds like fun, doesn’t it?).

Add about one-third of a large tomato (chopped), one diced garlic clove, and one tablespoon of chopped fresh cilantro.

Mash it all together again. Finally, add salt to taste and a couple of teaspoons of lemon juice. Stir well, stick it in the fridge until kickoff time, and you’re done!

While the guac is chilling, you can make the chips. Preheat the oven to 350, then coat a large baking sheet or two with tinfoil.

Slice two soft tortillas or wraps of any flavor (I like to use whole-wheat or spinach-garlic) into triangular, chip-shaped wedges. Arrange the wedges on the baking sheets, cook 10-12 minutes, and there you have it—tasty, homemade chips and guacamole for four!